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Chocolate zucchini loaf cake is rich, decadent, and easy to make. It’s a great way to use zucchini for a delicious dessert.
Generously spray the pan with cooking spray so the cake releases easily once baked. Or, you can line the pan with parchment paper if you prefer.
I use skim milk for this recipe, but you can use any kind you like, including dairy-free milk like almond or oat milk.
Although it’s tempting to slice the cake while it’s warm, it’s best to let it cool to room temperature. The cake will be hard to remove from the pan if it’s still warm, and the flavor will be better once it’s cool.
The cake will keep at room temperature for a few days or so or a little longer than that in the refrigerator. You can freeze it, too. Wrap the whole loaf in plastic wrap and store it in a freezer bag. I also like to freeze individual slices for single servings later. Wrap them in plastic wrap and store them in a bag.
Find it online: https://www.girlgonegourmet.com/chocolate-zucchini-bread/